Crispy Potato Salad
A fun take on the well-loved potato salad!
Serves: 2-4
Time: 35 minutes
Meal: Lunch, Dinner, Snack
Dietary: Gluten free, vegetarian
This potato salad using crispy baked tater tots is equally delicious as it is easy!
Ingredients
- 400g potato gems
- 1/2 cup Greek yoghurt
- 1/4 cup kewpie mayonnaise
- 1 Lebanese cucumber, diced
- 1 tbsp dried dill
- 1/4 cup parsley, finely chopped
- 1 shallot, finely diced
- 1 tsp Dijon mustard
- 1 tsp garlic, minced
- 1 tsp rice wine vinegar
- Chives, finely chopped
Utensils
- Baking tray
- Bowl
- Spoon
Method
- Preheat oven to 200'C fan forced. Line a baking tray with baking paper.
- Place potato gems on tray and bake for 15 minutes. Once slightly cooked, flatten them and return to the oven until golden and crispy (approx. another 15-20 minutes).
- Meanwhile, in a large bowl, combine yoghurt, mayo, mustard, cucumber, shallots, garlic and herbs and stir well. Season if needed.
- Add slightly cooled crispy potatoes to dressing and stir well to combine. Serve immediately.
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